House of Asia > Recipes > Keto omelette wrap with salmon

Keto omelette wrap with salmon

15 min

2 servings

mild

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Need a quick yet impressive breakfast or lunch idea? Teriyaki salmon, vegetables, and cream cheese – rolled like a pancake, but with a wow factor. Quick, healthy, and delicious.

Ryba Vegetables Asian up to 15 minutes

Ingredients

Omelette mixture:
4 eggs
40 g rocket
1 tablespoon chopped coriander
1/2 teaspoon salt
1/2 teaspoon of pepper

The other ingredients:

1 teaspoon House of Asia Ginger Pastes
2 tablespoons Yamasa Teriyaki Sauce
50 g cream cheese
150 g salmon
1/2 Hass avocado, sliced into half-slices
40 g rocket
2 cherry tomatoes, sliced
2 blanched asparagus
1 tablespoon olive oil

A method of preparing

1. Marinate the salmon in the teriyaki sauce and ginger paste, set aside for 10 minutes.
Bake for about 10 minutes in an oven preheated to 180°C. Remove and set aside.
to cool.
2. Crack the eggs into a tall jug and add all the ingredients for the omelet. Using
blender, mix thoroughly until smooth.
3. Heat the olive oil in a pan, pour half of the mixture over the entire pan and fry the omelette from both sides.
sides. Fry the second omelette in the same way.
4. Place the cooked omelets on a board and make a slit halfway down.
place other ingredients on the omelet: salmon cut into pieces on the first one, and salmon cut into pieces on the second one
cream cheese, rocket and tomatoes, on the third layer chopped asparagus, and on the fourth
avocado. Fold the omelet, starting with the salmon, overlapping each quarter.

Tip: You can wrap the omelet according to your preferences and needs.